Sausage and Cheese Stuffed Tomatoes

1. Serves 6

6 large firm tomatoes, insides removed and reserved for another use
1 lb. sweet Italian sausage, casings removed
1½ cups shredded mozzarella cheese
2 to 3 shallots, minced
2 medium cloves garlic, minced or pressed
½ bell pepper, diced
15 to 20 shredded basil leaves, or 6 tablespoons basil sprouts
½ cup chicken broth or dry white wine
6 small sprigs of basil or a few sprouts for garnish

1. Preheat oven to 350°.
2. ​Place the sausage meat in a large skillet and brown. Remove the crumbled meat with a slotted spoon to a bowl, retaining the drippings in the pan.
3. Add the shallots and garlic to the pan over low heat and sauté until aromatic.
4. ​Add the peppers and sauté about 2 minutes, stirring occasionally.
5. Remove from the heat. Drain off excess moisture if there is any.
6. ​Add the basil leaves or sprouts to the mixture and toss well.
7. Place the tomato shells in a baking dish so that they fit snugly. Place about a tablespoon of mozzarella into each tomato shell.
8. ​Spoon the sausage mixture into each tomato, pressing down firmly with the back of a spoon, leaving about a ½ inch of each tomato unfilled.
9. Spoon a generous amount of mozzarella into the remaining space in each tomato.
10. ​Add the ½ cup of liquid to the bottom of the dish.
11. Place the baking dish in the oven and bake for about 20 to 25 minutes
12. Top each tomato with a sprig of basil or a few sprouts and serve.